It’s easy, it’s tasty and it looks quite stunning once cooked.
<thee was a photo here but it got lost i nthe blog migration of 19longtime ago>
So you’ll need :
- Beef (could be casserole beef, slow cook beef or any alternative that you like)
- Beef stock (I am lazy and thus use the Knorr Beef Stockpot)
- Herbs (I plonk in a Knorr Herb Stockpot)
- 2 Onions Chopped, sliced or diced – chefs choice.
- 3 Carrots Sliced into circles looks lovely
- 4 Mushrooms (if you don’t like them then leave them out, if you are keeping the in slice them up)
- 4 Potatoes (quartered)
- Glug of red wine, not enough to get your kids drunk but enough to enhance the flavour.
Now the cooking bit:
- Preheat your oven to about 150 degrees.
- Boil some water in a pan, add the Beef stock and wait till it’s infused, you can smell it.
- Throw in your onions.
- In a casserole dish pop in your quartered potatoes, chopped carrots, make them all look pretty, or like I do, throw them in and go for the ‘rustic’ look.
- Place your uncooked Beef meat in the dish with the spuds.
- Put your herbs into the pot of hot stock and onions, stir in and have a little taste. Dry herbs will take longer to infuse their flavour so be careful not to add too much too soon.
- Once that’s had a few minutes and the onions are soft, glug in your red wine.
- The smell of the beefy stock and the red wine is quite luxe.
- Final bit, pour your hot stock over everything in the casserole dish, cover with some tin foil, and bang it in the oven.
I go for a slow cook, around 3-4 hours, till the potatoes are soft and the meat is cooked through and has soaked up the other glorious flavours in the dish. But you can wack the heat up and cook it quicker.
